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Pleae read my article on consuming Milk and watch this short video
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The Dairy Cow: The Most Overworked Mother On The Planet by EVOLVE! Campaigns
The dairy cow normally has her first calf at the age of two when she will be producing around 35 litres of milk a day. In subsequent lactations this figure rises even higher. She will continue to be m...
 
 
 
 
 
 
 
 
 
 
 
The Evolution of the  Eating Meat 
 
Many meat eaters frequently state  the notion that eating meat is an essential step in human evolution. While this notion may comfort the meat industry, it's simply not true, scientifically.
Dr. T. Colin Campbell, professor emeritus at Cornell University and author of The China Study, explains that in fact, we only recently (historically speaking) began eating meat, and that the inclusion of meat in our diet came well after we became who we are today. He explains that "the birth of agriculture only started about 10,000 years ago at a time when it became considerably more convenient to herd animals. This is not nearly as long as the time [that] fashioned our basic biochemical functionality (at least tens of millions of years) and which functionality depends on the nutrient composition of plant-based foods."
That jibes with what Physicians Committee for Responsible Medicine President Dr. Neal Barnard says in his book, The Power of Your Plate, in which he explains that "early humans had diets very much like other great apes, which is to say a largely plant-based diet, drawing on foods we can pick with our hands. Research suggests that meat-eating probably began by scavenging--eating the leftovers that carnivores had left behind. However, our bodies have never adapted to it. To this day, meat-eaters have a higher incidence of heart disease, cancer, diabetes, and other problems."
There is no more authoritative source on anthropological issues than paleontologist Dr. Richard Leakey, who explains what anyone who has taken an introductory physiology course might have discerned intuitively--that humans are herbivores. Leakey notes that "[y]ou can't tear flesh by hand, you can't tear hide by hand.... We wouldn't have been able to deal with food source that required those large canines" (although we have teeth that are called "canines," they bear little resemblance to the canines of carnivores).
In fact, our hands are perfect for grabbing and picking fruits and vegetables. Similarly, like the intestines of other herbivores, ours are very long (carnivores have short intestines so they can quickly get rid of all that rotting flesh they eat). We don't have sharp claws to seize and hold down prey. And most of us (hopefully) lack the instinct that would drive us to chase and then kill animals and devour their raw carcasses. Dr. Milton Mills builds on these points and offers dozens more in his essay, "A Comparative Anatomy of Eating."
The point is this: Thousands of years ago when we were hunter-gatherers, we may have needed a bit of meat in our diets in times of scarcity, but we don't need it now. Says Dr. William C. Roberts, editor of the American Journal of Cardiology, "Although we think we are, and we act as if we are, human beings are not natural carnivores. When we kill animals to eat them, they end up killing us, because their flesh, which contains cholesterol and saturated fat, was never intended for human beings, who are natural herbivores."
Sure, most of us are "behavioral omnivores"--that is, we eat meat, so that defines us as omnivorous. But our evolution and physiology are herbivorous, and ample science proves that when we choose to eat meat, that causes problems, from decreased energy and a need for more sleep up to increased risk for obesity, diabetes, heart disease, and cancer.
Old habits die hard, and it's convenient for people who like to eat meat to think that there is evidence to support their belief that eating meat is "natural" or the cause of our evolution. It’s easy to  clung to the idea that meat and dairy are good for you; Many people are probably comforted to have justification for the continued attachment to the traditions they grew up with.
But in fact top nutritional and anthropological scientists from the most reputable institutions imaginable say categorically that humans are natural herbivores, and that we will be healthier today if we stick with our herbivorous roots. It may be inconvenient, but it alas, it is the truth.
 
This Month..The Protein Issue
Without doubt one of the most common questions I get asked (being that I don’t eat meat) is: "where do I get my protein?" People seem to think that without eating meat you won't get enough protein. This question in my opinion is asked by just about everyone and the reason I believe everyone asks me the same question is from a lifetime of meat and dairy industry advertising that are false nutritional facts, I will explain why.
Before I go into more detail, let's look at what protein really is. Protein helps our bodies build and maintain muscles, bones, hormones, enzymes and many other body tissues. Proteins are made up of building blocks – 22 amino acids to be exact, and combinations of these amino acids exist in all living creatures. Our bodies make 13 of the amino acids; the other 9, referred to as essential amino acids, must be supplied by dietary sources. Our bodies use these essential amino acids to aid in synthesizing our own amino acids.
Most people assume that animal protein is superior to the protein found in plant sources. In reality, all the amino acids found in animals we eat for meat are derive from the vegetation that particular animal consumed. Eating plant based protein is a direct way of getting protein and having it synthesize in our bodies, rather than getting it from an animal (that’s almost like second hand protein). Plant based foods are the source of all of the essential amino acids, they also have significant amounts of protein. For instance, asparagus, broccoli and tofu are all about 40% protein as a percentage of calories.
The main concern with getting your protein from meat is the fact that unlike vegetables meat protein contains absolutely no fiber and very high amounts of fat. Meat protein is not easily digested by humans unlike real carnivores (such as lions) have very short intestinal tracts that allows them to quickly digest the meat before it starts to rot inside them. They also have high levels of acidicy in there bodies that helps them break down food and be able to eat raw meat. Humans on the other hand have intestinal tracts over 5 feet in length and alkaline bodies both of which are not well suited for processing animal protein. On the other hand, the human digestive system is great for breaking downs grains. Meat basically rots inside you before it's properly digested. Try eating completely raw slightly rotting meat without the aid of silver wear and an oven, you'll find its very hard to keep it down.
The animal protein/fat is converted to cholesterol in your body and is the number one killer in this country (heart disease). It makes you fat, if any of you are carrying around a little extra weight and most people are, you can almost guarantee its from years of eating fatty meat. There really is no such thing as lean meat that’s like saying “ I only eat non fat donuts”. Even the whole grass fed organic meat is really just the meat industries idea of  “getting in on the whole organic food market” they have figured there way around the labeling process and the FDA to be included in this market. It's still legal to feed these animals grass that’s been treated with chemicals like “Atrazine” (Google it). I won't go to far from the subject here but Atrazine is believed to be responsible for breast and testicular cancers, how organic is that?
Vegetables on the other hand contain high levels of fiber and no fat. Due to the intensive factory farming methods of today most meat contains pesticides, herbicides, antibiotics oh and steroids yes steroids (by the way it's completely illegal for humans to take performance enhancing steroids, but completely legal to give those same steroids to animals). You may not notice it now but this long term chemical cocktail is linked to almost every type of cancer. Due to the fact that it creates a acidic state of homeostasis within our bodies which makes it a  breeding ground for cancers. It is no coincidence that there is a direct relationship between heavy meat eating industrialized counties and the higher rates of cancer and heart related deaths. Even more alarming is that these related mortality rates have sky rocketed in the last 50 years. Countries that don't consume as much meat and dairy have way lower death rates from strokes, heart disease and cancers. A book I recommend that is probably the most comprehensive study of nutrition is called the "China Study".
It is also a common misconception that you need to combine plant proteins at each meal to make them form complete protein. This is not necessary, even the American Diatec Association agrees that eating a diet rich in a wide variety of fruits, vegetables, and grains will provide you with all your amino acids and protein needs as well as vitamins and minerals to boot! Plus, plant based foods are cholesterol–free and low in calories.
One of my favorites is soybeans, they contain all nine essential amino acids. There are many wonderful soy based products out there, including tofu, tempeh, mock meats, nondairy ice cream, soy milk, and a vast assortment of vegan cheeses, yogurts, sour creams and other dairy free alternatives (if you read my previous article on milk you will understand the issues with consuming dairy).
It’s a well know medical fact that a diet low in fat and high in fiber will greatly reduce your chances of chronic disease, one that is full of fruits and vegetables. So maybe by now your starting to think well if I don't eat meat for protein what should I eat?
Personally I would say to you that eating a variety of beans, grains and greens would easily satisfy your body's need for protein. The average American eats way more protein than is recommended, not realizing that eating too much protein has medical consequences. For one thing, taking in too much protein messes with your calcium absorption, which in turn increases your chance of kidney disease and osteoporosis (too much protein actually causes your body to leak calcium).
Some of my own personal non-meat protein alternatives include soy, nuts, seeds, leafy green vegetables, beans, lentils, peas, wheat, barley, brown rice, quinoa, amaranth, couscous, millet and pastas. I also enjoy a lot of TVP products (textured vegetable protein) used to make a lot of mock/ fake meats, everything from veggie burgers, sausages, bacon turkey and sliced luncheon meats. I have heard that people complain of trying fake meats and not liking them. I don't like some of them, but it's like any food some are better than others. The ones that are usually available in the large chain supermarkets are not that great (such as Morning Star.. Yuck!) but a place like rainbow grocery in SF has some amazing fake meats products. Don’t just try one veggie burger once and decide “no I don't like veggie burgers” try a couple different brands until you find one you like. If you can switch a portion of your protein intake to a source of protein that’s full of fiber low in fat and free of a cocktail of chemicals, your body especially your heart with thank you for it maybe not now but in the years to come.
Well I hope you enjoyed my article and that you may have learned a little something and next time you meet someone whose a vegetarian you won't feel compelled to ask us that protein question... because now you know.
Again thanks for reading.
Mirko Buchwald
Eating Fish
This month I would like to talk about eating fish. Many people enjoy fish and sushi as a alternative source of lean protein and if you do eat it you really should know that facts about what you are putting into your body. Remember our bodies are always in  a constant state of change and what you put inside you literally become a part of you, therefore, you should know how it got on your plate. I hope you enjoy my article this month:
The main issue I have with fish is mercury. Much of the mercury which eventually finds it way into fish originates with coal burning power plants and chlorine chemical plants. Chlorine chemical plants use mercury to extract chlorine from salt, which in many parts of the world is discharged as mercury compounds in waste water. Coal contains mercury as a natural contaminant. When it is fired for electricity generation, the mercury is released as smoke into the atmosphere. Fish concentrate mercury in their bodies, often in the form of methylmercury a highly toxic organic compound of mercury. Fish products have been shown to contain varying amounts of heavy metals, particularly mercury and fat-soluble pollutants from water polution. Species of fish that are long lived and high on the food chain contain higher concentrations of mercury than others. Mercury is not passed through a fish and so as bigger fish eat smaller fish this build up of mercury increases from each larger fish until it reaches sea animals at the top of the food chain that we eat passing on levels of mercury that are way too high for human comsumption. This can and does lead to many health issues.
The really scary part of mercury poisoning is that it can easily be mis diagnosed. Many of the symptoms like head aches, loss of hearing and eye problems can be attributed to many other age related factors or other health issues.
Even though California supermarkets recently began posting warnings about mercury in fish and the federal government has advised pregnant women to limit their fish intake, some people still don't get the message - or don't understand the cumulative effects. Furthermore, physicians aren't trained to "think fish" when patients complain of mental fuzziness, fatigue, hair loss and tingling hands and feet.
All can point to thyroid problems, multiple sclerosis, chronic fatigue syndrome or menopause. Last November, Hightower published a report in the online journal Environmental Health Perspectives, a publication of the National Institutes of Health, on 123 patients, 89% of whom had excessive mercury (mercury poisoning) she traced to fish. The study was one of the first to document mercury levels in people eating more than two servings of fish a week. To date, Hightower has documented 300 cases of elevated mercury levels in her patients, mostly upper-income professionals, including a 4-year-old girl practically living on canned tuna. "Mercury is a known poison," Hightower says. "By definition, this means it is harmful and can make one ill or even kill." Mercury occurs naturally, but is mostly a byproduct of coal-burning, mining and other industries.
Once in the water supply, it forms methyl mercury, which lingers in fish flesh. As big fish eat smaller fish, they absorb more of the heavy metal, making predators like swordfish, shark, tuna and halibut the most toxic; smaller fish like salmon and shellfish the least. Although fresh tuna tends to have more mercury than canned varieties, levels in canned tuna can vary from nearly undetectable to 1 part per million, the level beyond which the Food and Drug Administration prohibits its sale.
Methyl mercury is especially damaging to the developing brains of fetuses and children. The FDA advises pregnant women to eliminate shark, tilefish, king mackerel and swordfish, and limit eating of other fish to 12 ounces a week. But high mercury levels don't always produce symptoms.
Another issue I have with not just the health side of eating fish is that of whats involved in putting it on your plate im talking about “bycatch”.
Bycatch refers to sea creatures caught by accident– except not really “ by accident”. Since by catch has been  consciously built into modern fishing methods. Due to the military style fishing operations and the use of radar, echo sounders (once used to locate enemy subs), the navy developed electronic nav systems, satellite based GPS. This allows for the industrial fishing operations to haul in massive catches. With massive amounts of by catch. Take shrimp for example the average shrimp trawler throws back 80 to 90 percent  of the sea animals it catches back overboard either dead or dying. To put this into context for you for every one pound of shrimp 26 pounds of other sea animals are killed. Or take Tuna over 145 other species are regularly killed by accident that includes every thing from small fish to great white sharks, whales, sea turtles dolphins and hundreds of other large predatory sea animals. We are talking 4.5 million by catch animals a year including roughly 3.3 million sharks, I million marlin, 60,000 sea turtles, 75,000 albatross and 20,000 dolphins and whales. Again think of it like this, when you go out for sushi next time imagine being served a plate of sushi. But that plate also holds all the animals that were killed to bring you your delicious serving of sushi. That plate would have to be five feet across. That’s the cost of your California rolls.
Due to the modern fishing methods we are exhausting our oceans at a staggering rate, due to calculations based on the worlds annual catch (of all ocean sea animals) and the constant decline, it is estimated that by around 2048 we will have completely exhausted the oceans sea animals to the point where all the fish we currently consume will be extinct.
So what are our options well if we cant pull fish from the sea there is always modern aquaculture– the intense rearing of sea animals in confined environments or underwater factory farming. This to has some issue to consider. Many of the sea animals we eat, including the vast amount of salmon come to us from aquaculture. In theory aquaculture presented its self as a solution to the depletion of our wild fish populations. But as people demanded more wild fish instead of factory farmed fish it actually had the opposite effect the demand for wild fish went up and the wild fish catch rose by 27 percent.
To understand the problem with fish farms we need only to look at the “handbook of fish farming” an industrial how to book, it details six key stressors in the aquaculture environment: water crowding, water quality, handling. Disturbance, nutrition and hierarchy. To translate into plain language those six sources of suffering are:
1. crowding so intense that animals start to cannibalize one another
2. water so fouled that it makes it hard to breathe.
3. handling so invasive that physiological measures of stress are evident a day later
4. disturbance by farm workers and wild animals
5. nutritional deficiencies that weaken the immune system and
6 the inability to form a stable social hierarchy , resulting in more cannibalization.
One of the biggest problems in these fish farms (remember this is a lot of the fish you eat)  is the abundant presence of sea lice, which thrive in filthy water. These lice create open lesions and sometimes eat down to the bones on a fish's face– a phenomenon common enough that it is known as “ death crown” in the industry. A single fish farm generates swarming clouds of sea lice in numbers thirty thousand times higher than naturally occur. Think any of these processes isn't being based on to the fish on your dinner plate, think again.
Generally by the time a fish reaches your plate it has been dead for two weeks or more  it will begin to spoil when bacteria grow at between one to ten million colonies per gram. This bacteria has no problem thriving in your refrigigerator. Studies conducted by consumer reports found almost 40% of the fish it sampled from local fish markets had started to spoil range with 25% exceeding the upper limits of test methods. To add to this its actually hard to know what fish you are actually eating as the same consumer report found that upwards to 30% of the fish were mislabeled. A lot of money has also been spent by corporate fishing companies  selling us the whole omega-3 fatty acid issue, but this nutrient can just as easily be obtained by consuming soy products, pumpkin and flax seed, canola and walnut oils, dark green vegetables and wheat germ. What fish does have that these other foods don't are high cholesterol content and a wide assortment of such chemical toxins as mercury, lead, pesticides and PCB’S. The municipal wastes and agricultural waste that we flush into our waters that become adsorbed into the tissues of the fish we eat. Our bodies are always in a constant state of change and so what we put into it becomes us and long term that can have some serious health cocerns. It is no accident that industrialized countries have way higher rates of cancer's and other disease that can in many times be atributed in some way to diet. My personal moto... think before you eat!
I hope you learnt something about the process of fish and what it means to eat it and I hope you will think twice about your food options, if you already know all of the above and have been happy to eat your sushi and you are happy with the long term consequences of that choice then hey that’s your choice.  Maybe after reading my article you have learnt something you were not aware of you may think twice about what you put in your body, remember it's just like studying martial arts we should think long term whether it be about our karate training or our health.
Thanks for taking the time to read my article
Until next month
Mirko Buchwald
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Nutrition & Health This Month
this month's topic
Chicken
Do you eat chicken or feed it to your children because you are familiar with the scientific literature on them and have decided it doesn't matter, or do you do it because it tastes good? If it’s the latter then please read this.
Jersey Giants, New Hampshire, Plymouth Rock you probably have no idea what these are and you wouldn’t be blamed for not knowing. Your grandparents might know, they were just some of the many breeds of chicken that not so many years ago were raised for eggs and flesh  they are today along with all other breeds of chicken extinct.
Why are they extinct ? Well they have been replaced with a new “profitable super chicken” and whether you call it organic, free range or locally grown it is the same new and improved version that has replaced 99% of all chicken. So what is the difference in this new breed of chicken well read on and I will explain.
A few years ago the poultry industry turned its attention to genetics and not long after a super chicken was created this new “super chicken” or “chicken of tomorrow” as it was toted was the result of the introduction of sulfa drugs and antibiotics which stimulated growth and also held down disease due to confinement. Two types of chicken were bread one for flesh also know as "a broiler" and one for egg production “a layer”.
Since this development in “chicken science” the average weight of “broilers” increased by 65%, while there time to market dropped 60% and there feed requirements dropped 57%. To gain a sense of this radical change, imagine a human child growing to be 350lbs in ten years, while eating only granola bars and Flintstones vitamins.
Those are some pretty big numbers of course at the end of the day it comes down to profitability, but at what expense. The truth is about this new version of the chicken is this. Because of the genetic manipulation none of these chickens are born naturally they are all the product of artificial insemination, they are not capable of reproduction, they due to the size of there bodies growing so fast cannot walk properly and they are incapable of flying and because their genetics are so screwed up they must also be killed at exactly forty two days because it simply will not live out of adolescence. Also because of this new chicken engineering the muscles and fat of these birds grows significantly faster than their bones leading to deformities and disease. A large percentage of these birds will die writhing in convulsions from sudden death syndrome, a condition virtually unknown in other animals outside of this new breed of chicken. Another killer of these birds is an abnormal amout of fluid that fills the chest cavity.
Modern chicken production (and again that’s 99% of all retail chicken) call for the birds to be kept in sheds usually around 60 feet by 500 feet, housing around 50,000 birds that’s equal less than a sheet of A4 paper per bird so  need less to say jamming deformed, overstressed birds together in in a filthy, waste coated room is not very healthy. Beyond deformities, eye damage, blindness, bacterial infections of bones, slipped vertebrae, paralysis, internal bleeding, anemia, slipped tendons, twisted lower legs and necks, respiratory diseases, and weakened immune systems are frequent and long standing problems with these “new chickens”. Another serious concern is the injection of broths to pump up the birds. A salty solution that fills the birds up to give them what we have come to think of as the chicken look, smell and taste. Even birds labeled as “natural” are ballooned up with 10 to 30 percent of their weight as broth, flavoring and water.
Once the birds reach 42 days its time for processing, the birds are processed in a “chlorine bath” this is done to remove slime, odor and bacteria. A conveyor system drags the birds through an electrified water bath, they are then (after having there throats slit) passed into a scalding tank. Since feces on skin and feathers ends up in the tanks, the birds leave filled with pathogens and that they have inhaled or absorbed through their skin (the tanks heated water helps open the birds pores) following this is an automated machine that makes a vertical incision to remove the guts. Contamination also occurs here, as the high speed machines often rip open intestines, releasing feces into the birds body cavities. The poultry industry in recent years convinced the USDA to reclassify feces so that it could continue to use the high speed and highly profitable machines. Once a dangerous contaminate, feces are now classified as a “cosmetic blemish”.
Next the chickens go into a massive refrigerated tank of water where chickens by the thousands are cooled, this water is known in the poultry industry as “fecal soup” for all the filth and bacteria floating around. By immersing clean, healthy chickens in the same tank as dirty ones, your practically assuring cross contamination. In Europe most poultry processors use “air chilling systems” while here in the US 99% of poultry processors have stayed with the water immersion systems. The reason they have stayed with this system is that air chilling reduces the weight of the birds carcass, but water chilling causes a bird to soak up more water(the same water known as fecal soup). One study has shown that simply placing the chicken carcasses in plastic bags  during  the chilling stage would climate cross contamination. But this would also  eliminate an opportunity for the industry to turn wastewater into tens of millions of dollars worth of weight into poultry products. Ironically the government has allowed the chicken industry to do its own research to evaluate what percentage of the chicken meat should be composed of fouled, chlorinated water.
Not to worry though as the birds are inspected by a USDA inspector who has approximately 2 seconds to examine each bird inside and out for more than a dozen different diseases. He or she looks at around 25,000 birds a day. Hundreds of USDA inspectors report millions of chickens leaking yellow puss, stained green with feces, contaminated by harmful bacteria, or marred by lung and heart infections, cancerous tumors, or skin conditions all of which are all shipped for sale to consumers.
Scientific studies and government records suggest that virtually all (upwards of 95%) of these birds become infected with E coli (an indicator of fecal contamination)  and between 39% and 75% of these chickens in retail stores are still infected. Around 8% become infected with Salmonella and 70% to 90% are infected with another deadly pathogen, campylobacter.
What I have described is not the exception. It isn’t the result of masochistic workers, defective machinery, or “bad apples”. It is the rule and the absolute industry standard. More than 99% of all chickens sold for meat are processed this way.
Production of these chickens creates many new kinds of pathogens, like new strains of E.coli and Salmonella and we are setting up the conditions for the creation of a super pathogen of all super pathogens a hybrid virus that could easily cause a repeat of the “Spanish Flu”  of 1918. The Spanish flu struck the entire world and whereas AIDS took roughly 24 years to kill 24 million people the Spanish flu  killed as many in 24 weeks. Some recent revisions  of the death toll suggest that 50 million to 100 million people were killed world wide. Estimates suggest that one quarter of all Americans fell ill, and one quarter of the world fell ill.  Whereas most influenzas that mortally threaten only the very young, very old and already ill, the Spanish flu killed healthy people in the prime of there lives. As many as 20 thousand American in a week died in the height of the Spanish flu steam shovels here used to dig massive graves.  Why the sudden history lesson well after excavation of a massive grave in Brevig in 1997 it was discovered that the source of the Spanish flu was pig/avian based. Similar to the H5h1 virus that jumped to humans from chickens in Hong Kong a few years ago. Health authorities today fear such a similar event. Many insist that with the global increase of poultry consumption increasing at a staggering rate that a new pandemic based on the H1N1 is inevitable. Recent history has averaged a pandemic every 27 years and it has been 40 since the last one Scientists believe that  a pandemic of global proportions is imminent.
Today six billion chickens are raised in this way in Europe, 9 billion in America, 7 billion in China to name but a few countries and the number of birds raised annually is constantly growing at very aggressive rates. Worldwide there are 50 billion (and counting) birds raised in the way I have described. Today we eat 150 times as much chicken as we did only 80 years ago. And if the world follows Americas lead it would consume over 165 billion chickens annually.  Ultimately its important for you health and the health of everyone to educate ourselves about what we eat and the impact it has. I hope you will now think twice now before opening a can of chicken soup or eating those chicken wings I really do. If anyone doubts my infomation feel free to email me for all the data I used to compile this article.
Thanks for reading,
Mirko Buchwald
This Month's Nutritional Topic.. MILK
What's wrong with drinking it?
Most of us drink milk because we are told it does a body good, right? But exactly who is telling us this? Please read the infomation below and decide for yourself.
The path that transforms healthy milk products into allergens and carcinogens (chemicals that cause cancer and other illness) begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well. (50% of all antibiotics produced in the US each year goes to controlling disease in cattle)
Their milk is then pasteurized so that all valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
The butterfat of commercial milk is HOMOGENIZED, subjecting it to rancidity. Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter-fat is in milk for a reason.
Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America's best source of preformed vitamin A.
Synthetic vitamin D, known to be toxic to the liver, is added to replace the natural vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principle dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe.
Other Factors Regarding Milk
Milk and refined sugar make two of the largest contributions to food induced ill health in our country. That may seem like an overly harsh statement, but when one examines the evidence, this is a reasonable conclusion.
The recent approval by the FDA of the use of BGH (Bovine Growth Hormone) by dairy farmers to increase their milk production only worsens the already sad picture. BGH causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants. It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness.
It is also possible for us to absorb the BGH directly from the milk. This will cause further IGF-1 production by our own cells. BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows' milk.
BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics. Prior to BGH, 38%of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs. This will only increase with the use of BGH. One can only wonder what the long term complications will be for drinking milk that has a 50% chance it is contaminated with antibiotics. There is also a problem with a protein enzyme called xanthine oxidase which is in cow's milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.
Ear specialists frequently insert tubes into the ear drums of infants to treat recurrent ear infections. It has replaced the previously popular tonsillectomy to become the number one surgery in the country. Unfortunately, most of these specialists don't realize that over 50% of these children will improve and have no further ear infections if they just stop drinking their milk.This is a real tragedy. Not only is the $3,000 spent on the surgery wasted, but there are some recent articles supporting the likelihood that most children who have this procedure will have long term hearing losses. It is my strong recommendation that you discontinue your milk products. If you find this difficult, I would start for several weeks only, and reevaluate how you feel at that time.
This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better after several weeks you can attempt to rotate small amounts of one form of milk every four days.You probably are wondering what will happen to your bones and teeth if you stop milk. The majority of the world's population takes in less than half the calcium we are told we need and yet they have strong bones and healthy teeth. Cows' milk is rich in phosphorous which can combine with calcium -- and can prevent you from absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys. This is also true when you eat large amount of meat and poultry products. Vegetarians will need about 50% less calcium than meat eaters because they lose much less calcium in their urine.
It is possible to obtain all your calcium from dark green vegetables (where do you think the cow gets their's from?). The darker the better. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green vegetables, you might want to supplement with calcium.
If you can swallow pills, we have an excellent, inexpensive source called Calcium Citrate, which has a number of other minerals which your body requires to build up maximally healthy bone. It is much better than a simple calcium tablet. You can take about 1,000 mg a day. For those who already suffer from osteoporosis, the best calcium supplement is microcrystalline hydroxyapatite. It is also important that you take vitamin D in the winter months from November to March. Normally your skin converts sunshine to vitamin D, but the sunshine levels in the winter are very low unless you visit Florida or Mexico type areas. Most people obtain their vitamin D from milk in the winter; so if you stop it, please make sure you are taking calcium with vitamin D or a multi vitamin with vitamin D to prevent bone thinning.
Most people are not aware that the milk of most mammals varies considerably in its composition. For example, the milk of goats, elephants, cows, camels, wolves, and walruses show marked differences, in their content of fats, protein, sugar, and minerals. Each was designed to provide optimum nutrition to the young of the respective species. Each is different from human milk. In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants occurs around the age of one year. In no mammalian species, except for the human (and domestic cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow's milk is designed for calves. Cow's milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramps, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis, and acne. It is the primary cause of recurrent ear infections in children. It has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility, and leukemia.
Hopefully, you will reconsider your position on using milk as a form of nourishment. Small amounts of milk or milk products taken infrequently, will likely cause little or no problems for most people.
However, the American Dairy Board has done a very effective job of marketing this product. Most people believe they need to consume large, daily quantities of milk to achieve good health. NOTHING could be further from the truth. Public health officials and the National Dairy Council have worked together in this country to make it very difficult to obtain wholesome, fresh, raw dairy products. Nevertheless, they can be found with little effort. In some states, you can buy raw milk directly from farmers.
It is my personal feeling that substituting with rice, soy or coconut milk is a much healthier alternative. These products are widely available are offer all of the same nutrients without many of the harmful effects of dairy milk.
Lastly there is the ethical reasons behind milk dairy cows must be kept pregnant 9 months of the year to produce milk. Veal Calves are "byproducts" of the dairy industry and are generally taken away from the mother when they are less than 1 day old. They are then put into dark and tiny crates. In these crates they will stay till the last day of their life. After around four months they are brought to the slaughterhouse. The calves are fed a (low in iron) liquid diet with little nutritive value so the flesh of the veal is white. By boredness, ill nutrition and lack of space calves get ill and frequently suffer from anemia, diarrhea and pneumonia. Separating the calf from its mother shortly after birth undoubtedly inflicts anguish on both. Maternal care for the young is highly developed in cattle, and it is only necessary to observe the behavior of the cow and of the calf when they are separated to appreciate this. It is a consequence of keeping cows to produce milk for human consumption.
I hope you found this article interesting thanks for reading it.
Mirko Buchwald
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